2026-03-02T11:01:19Z

Ch:

[[Cooking|⇐ Cooking]] [[Soups|⇐ Soups]]

[[File:Klare-fischsuppe.jpg|400px|left]]

This is my interpretation of Linder fischsuppe as served in GOSCH Sylt in Hamburg central station. No quantities are given but it needs to be light with plenty of liquid. You want slightly more fish than vegetables swimming in plenty of clear broth.

 
==Ingredients==
;fish
::a selection of at least one white fish and at least one shellfish, but ideally plenty of variety, e.g.
:white fish - cod, whiting, scraps left over from sea bass, turbot or whatever
:shellfish - mussels, cooked and out of shell, cockles or clams, cooked and out of shells, hollandse garnalen, or tiny grey shrimp.
;vegetables
::carrots, celery and spring onion, a green herb such as parsley or selderij, plus a variety of other vegetables, though I'd avoid potatoes e.g.
:carrots, celery or selderij, spring onion
:red peppers, cut into smallish strips
:sugar snap peas or mangetout, coarsely chopped into pieces
:tiny cauliflower florets
;the rest
:fish stock - I used a 200ml jar and provided more liquid with water
:clove garlic
:bay leaf
:pinch chilli flakes, or to taste
:olive oil and butter
:salt and pepper

==Method==
#Dice the carrots and celery into small pieces. Cut the spring onions into rings. Cook in a little olive oil and butter for a few minutes, then add a crushed clove of garlic and the other vegetables and cook another few minutes.
#Deglaze with water and add the fish stock. Add the herbs, chilli flakes and season with salt and pepper. Bring to a simmer
#Cut the white fish into bite size chunks. Add the white fish and shell fish and gently simmer or 5 minutes or so. Check seasoning and serve

<div class="recipeindexentryadditional">Clear fish soup</div>

Soups

2026-03-02T11:00:49Z

Ch:

Soups

2026-03-02T10:59:45Z

Ch:

File:Klare-fischsuppe.jpg

2026-03-02T10:58:55Z

Ch:

Lister fischsuppe

2026-03-02T10:57:20Z

Ch:

[[Cooking|⇐ Cooking]] [[Soups|⇐ Soups]]

[[File:Missing-image-232x150.png|400px|left]]

This is my interpretation of Linder fischsuppe as served in GOSCH Sylt in Hamburg central station. No quantities are given but it needs to be light with plenty of liquid. You want slightly more fish than vegetables swimming in plenty of clear broth.

 
==Ingredients==
;fish
::a selection of at least one white fish and at least one shellfish, but ideally plenty of variety, e.g.
:white fish - cod, whiting, scraps left over from sea bass, turbot or whatever
:shellfish - mussels, cooked and out of shell, cockles or clams, cooked and out of shells, hollandse garnalen, or tiny grey shrimp.
;vegetables
::carrots, celery and spring onion, a green herb such as parsley or selderij, plus a variety of other vegetables, though I'd avoid potatoes e.g.
:carrots, celery or selderij, spring onion
:red peppers, cut into smallish strips
:sugar snap peas or mangetout, coarsely chopped into pieces
:tiny cauliflower florets
;the rest
:fish stock - I used a 200ml jar and provided more liquid with water
:clove garlic
:bay leaf
:pinch chilli flakes, or to taste
:olive oil and butter
:salt and pepper

==Method==
#Dice the carrots and celery into small pieces. Cut the spring onions into rings. Cook in a little olive oil and butter for a few minutes, then add a crushed clove of garlic and the other vegetables and cook another few minutes.
#Deglaze with water and add the fish stock. Add the herbs, chilli flakes and season with salt and pepper. Bring to a simmer
#Cut the white fish into bite size chunks. Add the white fish and shell fish and gently simmer or 5 minutes or so. Check seasoning and serve

<div class="recipeindexentryadditional">Clear fish soup</div>

Clear fish soup

2026-03-02T10:55:20Z

Ch: Ch moved page Clear fish soup to Lister fischsuppe

#REDIRECT [[Lister fischsuppe]]

Lister fischsuppe

2026-03-02T10:55:20Z

Ch: Ch moved page Clear fish soup to Lister fischsuppe

[[Cooking|⇐ Cooking]] [[Soups|⇐ Soups]]

[[File:Missing-image-232x150.png|400px|left]]

This is my interpretation of Linder fischsuppe as served in GOSCH Sylt in Hamburg central station. No quantities are given but it needs to be light with plenty of liquid and err on the side of slightly more fish than vegetables.

 
==Ingredients==
;fish
::a selection of at least one white fish and at least one shellfish, but ideally plenty of variety, e.g.
:white fish - cod, whiting, scraps left over from sea bass, turbot or whatever
:shellfish - mussels, cooked and out of shell, cockles or clams, cooked and out of shells, hollandse garnalen, or tiny grey shrimp.
;vegetables
::carrots, celery and spring onion, a green herb such as parsley or selderij, plus a variety of other vegetables, though I'd avoid potatoes e.g.
:carrots, celery or selderij, spring onion
:red peppers, cut into smallish strips
:sugar snap peas or mangetout, coarsely chopped into pieces
:tiny cauliflower florets
;the rest
:fish stock - I used a 200ml jar and provided more liquid with water
:clove garlic
:bay leaf
:pinch chilli flakes, or to taste
:olive oil and butter
:salt and pepper

==Method==
#Dice the carrots and celery into small pieces. Cut the spring onions into rings. Cook in a little olive oil and butter for a few minutes, then add a crushed clove of garlic and the other vegetables and cook another few minutes.
#Deglaze with water and add the fish stock. Add the herbs, chilli flakes and season with salt and pepper. Bring to a simmer
#Cut the white fish into bite size chunks. Add the white fish and shell fish and gently simmer or 5 minutes or so. Check seasoning and serve

<div class="recipeindexentryadditional">Clear fish soup</div>

Lister fischsuppe

2026-03-02T10:54:16Z

Ch: Created page with "⇐ Cooking ⇐ Soups left This is my interpretation of Linder fischsuppe as served in GOSCH Sylt in Hamburg central station. No quantities are given but it needs to be light with plenty of liquid and err on the side of slightly more fish than vegetables. ==Ingredients== ;fish ::a selection of at least one white fish and at least one shellfish, but ideally plenty of variety, e.g. :wh..."

[[Cooking|⇐ Cooking]] [[Soups|⇐ Soups]]

[[File:Missing-image-232x150.png|400px|left]]

This is my interpretation of Linder fischsuppe as served in GOSCH Sylt in Hamburg central station. No quantities are given but it needs to be light with plenty of liquid and err on the side of slightly more fish than vegetables.

 
==Ingredients==
;fish
::a selection of at least one white fish and at least one shellfish, but ideally plenty of variety, e.g.
:white fish - cod, whiting, scraps left over from sea bass, turbot or whatever
:shellfish - mussels, cooked and out of shell, cockles or clams, cooked and out of shells, hollandse garnalen, or tiny grey shrimp.
;vegetables
::carrots, celery and spring onion, a green herb such as parsley or selderij, plus a variety of other vegetables, though I'd avoid potatoes e.g.
:carrots, celery or selderij, spring onion
:red peppers, cut into smallish strips
:sugar snap peas or mangetout, coarsely chopped into pieces
:tiny cauliflower florets
;the rest
:fish stock - I used a 200ml jar and provided more liquid with water
:clove garlic
:bay leaf
:pinch chilli flakes, or to taste
:olive oil and butter
:salt and pepper

==Method==
#Dice the carrots and celery into small pieces. Cut the spring onions into rings. Cook in a little olive oil and butter for a few minutes, then add a crushed clove of garlic and the other vegetables and cook another few minutes.
#Deglaze with water and add the fish stock. Add the herbs, chilli flakes and season with salt and pepper. Bring to a simmer
#Cut the white fish into bite size chunks. Add the white fish and shell fish and gently simmer or 5 minutes or so. Check seasoning and serve

<div class="recipeindexentryadditional">Clear fish soup</div>

2026-02-15T13:09:40Z

Ch: /* French cheese */

[[Cooking|⇐ Cooking]]
 
[[Useful stuff|⇐ Useful stuff]]
'''''This for cheese and fermented & pickled products such as yoghurt, creme fraiche, kimchi, sauerkraut, pickled onions &tc, jams and marmalade '''''
 
==Cheese==
<gallery mode="nolines" widths=150px heights=100px caption="Cheese">
Image:Cheese.jpg|link=Cheese cultures|[[Cheese cultures]]
Image:Missing-image-232x150.png|link=Boursin|[[Boursin]]
Image:IMG_2535.jpeg|link=Cream Cheese|[[Cream Cheese]]
Image:IMG_2530.jpeg|link=Crème Fraîche|[[Crème Fraîche]]
Image:IMG_2531.jpg|link=Crème Fraîche Cottage Cheese|[[Crème Fraîche Cottage Cheese]]
Image:IMG_2563.jpeg|link=Feta cheese|[[Feta cheese]]
Image:Missing-image-232x150.png|link=Cheddar|[[Cheddar]]
Image:Missing-image-232x150.png|link=Gruyere|[[Gruyere]]
Image:Missing-image-232x150.png|link=Lancashire|[[Lancashire]]
Image:Missing-image-232x150.png|link=Labneh|[[Labneh|Labneh ''Arabic cream cheese'']]
Image:Missing-image-232x150.png|link=Alpine-style Tomme|[[Alpine-style Tomme]]
Image:Missing-image-232x150.png|link=Cheese Fondue recipes|[[Cheese Fondue recipes]]
</gallery>
==Jams, Preserves and Chutneys==
<gallery mode="nolines" widths="150px" heights="100px" caption="Jams, Preserves and Chutneys
">
Image:Helens kumquat marmalade.png|link=Kumquat Marmalade|[[Kumquat Marmalade|Kumquat Marmalade Helen's recipe]]
Image:Missing-image-232x150.png|link=Kumquat chutney|[[Kumquat chutney|Kumquat chutney Helen's recipe]]
Image:Robertsons-robertsons-ma-made-thin-cut-seville-ora.jpg|link=Marmalade|[[Marmalade|Marmalade 'Ma Made' recipe]]
</gallery>
==Pickles==
<gallery mode="nolines" widths=150px heights=100px caption="Pickles">
Image:Missing-image-232x150.png|link=Pickled Onions|[[Pickled Onions]]
Image:IMG_2267.jpeg|link=Pickled Red Cabbage|[[Pickled Red Cabbage]]
Image:Missing-image-232x150.png|link=Pickled carrot for Bahn Mi|[[Bahn Mi|Pickled carrot for Bahn Mi]]

</gallery>
==Cheese - from books==
===Scandinavian cheese===
<pdf>File:Scandinavian cheese.pdf</pdf>

''World Cheese Book'' Doreen Kindersley

===French cheese===
<pdf>File:55 French Cheeses.pdf</pdf>

''A Cheesemonger’s Tour de France'' Ned Palmer

File:55 French Cheeses.pdf

2026-02-15T13:07:53Z

Ch:

Cheese, preserves and fermented & pickled products

2026-02-15T13:05:32Z

Ch: /* Scandinavian cheese */

Cheese, preserves and fermented & pickled products

2026-02-15T12:41:09Z

Ch:

File:Scandinavian cheese.pdf

2026-02-15T12:34:27Z

Ch:

Cloning file system

2026-02-15T11:38:51Z

Ch: